Parosna by Ale & Aloo

05/06/2026

31/05/2026

People have been asking us one question since we opened:

„When is Parosna style brunch coming?”

Well, three months in, it’s finally here.

Inspired by Bengaluru, where Xav grew up, his mum’s cooking, and one of India’s most multicultural cities, this menu brings together some of the flavours that shaped the way he thinks about food today.

The easy option would have been another avocado toast or another eggs Benedict.

Instead, we’ve taken some of those influences and reimagined them the Parosna way.

Beef Pepper Fry Flatbreads. Egg Roast Flatbreads. Uttapam Potatoes. Saffron & Coconut French Toast.

It’s not traditional Indian food.

It’s not a typical Manchester brunch either.

It’s somewhere in the middle.

And that’s exactly where we wanted it to be.

Available from this weekend at Parosna. 

Let us know your thoughts.

27/05/2026

Hospitality is a very strange industry.

One day you’re praying people come in.
The next you’re running on 3 hours sleep wondering how the hell you’re going to survive the week operationally.

As we’re slowly touching 3 months of Parosna, we genuinely couldn’t be more grateful for the lovely crowd that keeps showing up for us, especially through weekends like this one.

This weekend honestly pushed us to our limits a bit, but it also reminded us how special this little community already feels.

Thank you for sticking around through the chaos, the experiments, the mistakes, the sell outs and the constant rebuilding behind the scenes

20/05/2026

Perfect Dinner Review. Tonight we finally went to a restaurant that’s been sitting on our list for ages.

And honestly, for a few hours it didn’t even feel like Manchester anymore.
More like one of those tiny New York or London spots where the lighting is low, everyone’s sharing plates and nobody seems in a rush to leave.

We booked dinner and somehow stayed the whole evening.
Exactly our kind of place.

19/05/2026

If your favourite restaurant never runs out of food...
I’d question it.
We’re a small kitchen. No warehouses, no backup stock, no investors funding endless prep.
Everything is done fresh, daily, within the space and team we have.
On Friday we had around 7kg of tenders ready.
A few tables ordered it... and it was gone.
We do forecast. We plan. We track trends.
But sometimes everyone wants the same thing at once.
We could stop this from happening.
But that would mean freezing more, over-ordering, increasing waste and lowering quality.
That’s not what we’re building.
We’re adjusting, learning, pushing capacity where we can.
But yes, sometimes we’ll run out.
And if anything, that usually means it’s a busy night.

17/05/2026

People often see a busy restaurant and assume everything must be going amazingly behind the scenes.

The reality is usually far more fragile than people realise.

This isn’t a sympathy post.
It’s just the side of hospitality most people never get to see.

Independent restaurants are often balancing:
tiny margins,
small teams,
unpredictable staffing,
rising costs,
online perception,
and impossible expectations,
all at the same time.

If you genuinely love small independent places:
support them loudly while they’re still here.